Description
Discover the perfect morning boost with Blueberry Oat Protein Breakfast Cups. Soft, moist, protein‑packed, and ready for meal‑prep. Learn the recipe, tips, storage, and FAQs.
Ingredients
Scale
- 2 large eggs; 1/2 cup honey; 1 cup plain yogurt; 1 cup rolled oats; 1 cup all‑purpose flour (or gluten‑free oat flour); 1 tsp baking powder; 1 cup fresh blueberries; pinch of salt (optional); cooking spray or butter for greasing
Instructions
- Preheat oven to 350°F (175°C) and grease a 12‑cup muffin tin. 2. Whisk eggs and honey together until smooth. 3. Stir in yogurt until fully incorporated. 4. In a separate bowl, combine rolled oats, flour, baking powder, and salt; mix well. 5. Fold dry mixture into wet ingredients until just combined. 6. Toss blueberries in a tablespoon of flour, then gently fold into batter. 7. Spoon batter into muffin cups, filling three‑quarters full. 8. Bake 25‑30 minutes until tops are golden and a toothpick comes out clean. 9. Cool in tin 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- For extra golden tops, brush with melted butter or a honey‑water glaze before baking. Freeze individually wrapped for up to 3 months; reheat in microwave 30‑45 seconds.
- Prep Time: 10 min
- Cook Time: 28 min
- Category: Main Course
- Method: Bake
- Cuisine: General
Nutrition
- Serving Size: 1 cup
- Calories: 138
- Sugar: 14 g
- Sodium: 400 mg
- Fat: 1.6 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3.8 g
Keywords: Blueberry Oat Protein Breakfast Cups